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Taco Salad Bowls by Fraiche Living
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Taco Salad With Homemade Tortilla Bowls

Eating your Taco Salad out of a Homemade Tortilla Bowl will forever be the BEST way to eat taco salad. Drizzle with a homemade Avocado Cilantro Vinaigrette and you are in for such a treat with this fun recipe.

Course Dinner, Lunch
Keyword salad, tacos
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Fraîche

Ingredients

For the Tortilla Bowls

  • 4 large flour tortillas*
  • cooking spray

For the Taco Salad

  • 2 boneless skinless chicken breasts
  • 2 tablespoons Cajun or Taco Spice
  • 1 tablespoon oil
  • 3 cups shredded iceberg lettuce or similar
  • 1 can black beans, drained & rinsed 398mL
  • 1 cup diced tomatoes
  • 1 cup cooked corn (cooled)
  • 1 sliced avocado for garnish
  • 1/2 cup shredded cheddar cheese for garnish
  • Pickled Red Onions for garnish

For the Avocado Cilantro Vinaigrette

  • 1 ripe avocado
  • 1/4 cup olive oil
  • 1/4 cup water plus extra to thin
  • 1/4 cup lime juice fresh preferred
  • 1-2 garlic cloves
  • 1 bunch cilantro
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 sliced jalapeño or more to taste

Instructions

Make the Tortilla Bowls

  1. Preheat oven to 375 F.

  2. Lightly spray the tortillas with cooking spray on each side. Gently press tortilla inside oven safe bowls, depending on the size of tortilla you are using. Place bowls on large baking sheets.

  3. Bake for around 15 minutes or until golden brown. Let the tortilla bowls cool in the bowls for a couple minutes before transferring to a plate or cooling rack.

Cook the Chicken

  1. Butterfly each chicken breast by making a horizontal cut lengthways along the side of the chicken breast; don’t cut all the way through. Season each chicken breast on both sides with the Cajun spice or Taco spice, and salt and set aside.

  2. Heat a large frying pan over medium-high heat with the oil. When the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side until browned and the internal temperature of the chicken has reached 165 F. Remove from the pan and thinly slice.

Make the Avocado Cilantro Vinaigrette

  1. Combine all the vinaigrette ingredients in a small food processor or blender. Blend until smooth, adding more water if desired to thin.

Assemble the Bowls

  1. Layer the iceberg lettuce, black beans, tomatoes, corn, avocado, cheese and any other desired toppings inside the Tortilla Bowl. Divide the sliced chicken among the bowls, drizzle with Avocado Cilantro Vinaigrette and serve!

Recipe Notes

*Substitute for smaller tortillas if desired, and double the amount. If using smaller tortillas, you can use a muffin tins instead of oven safe bowls to bake!